Brussels Sprouts With Warm Honey Glaze

🥘 Ingredients

• Brussels sprouts
  24 oz
• butter
  3 Tbsp
• honey
  4 tbsp
• lemon zest
  1 tsp
• olive oil
  4 tbsp
• pepper
• red pepper flakes (optional)
  3/4 tsp
• red wine or sherry vinegar
  0.33 c
• salt
  1 tsp
• scallions
  3

🍳 Cookware

• rimmed baking sheet
• large bowl
• tongs
• small saucepan
• large bowl
• platter

1. 1

   Place a rimmed baking sheet on bottom rack of oven; preheat to 450°F. Toss Brussels sprouts and olive oil in a large bowl ; season with salt and black pepper .

   Brussels sprouts: 24 oz, olive oil: 4 tbsp, salt: 1/2 tsp, pepper
2. 2

   Carefully remove baking sheet from oven. Using tongs , arrange Brussels cut side down on baking sheet. Roast Brussels on bottom rack until softened and deeply browned, 20 to ⏱️ 25 minutes .
3. 3

   Meanwhile, bring honey to a simmer in a small saucepan over medium-high heat. Reduce heat to medium-low and cook, stirring often, until honey is a deep amber color but not burnt (it will be foamy, that’s okay), 3 to ⏱️ 4 minutes .

   honey: 4 tbsp
4. 4

   Remove from heat and add red wine or sherry vinegar and red pepper flakes (optional) , if using, and whisk until sauce is smooth (it will bubble up quite aggressively when you add the vinegar before settling). Return saucepan to medium heat, add butter and 1/2 tsp salt , and cook, whisking constantly, until glaze is glossy, bubbling, and slightly thickened, 3 to ⏱️ 4 minutes .

   red wine or sherry vinegar: 0.33 c, red pepper flakes (optional): 3/4 tsp, butter: 3 Tbsp, salt: 1/2 tsp
5. 5

   Transfer Brussels sprouts to a large bowl . Add glaze and scallions and toss to combine. Transfer to a platter and top with lemon zest .

   scallions: 3, lemon zest: 1 tsp